Breakfast Pizza

Pizza for breakfast you ask?  Why Not!

This is another original recipe from The Lion and The Rose.


  • 1/2 grilled flat bread per person
  • 1 1/2 cups ricotta cheese
  • 1 cup fresh tomato bruschetta - well drained, reserve liquid
  • 1/2 cup cubed, fresh mozzarella
  • 2 eggs per person
  • 1/2 cup grated parmesan cheese
  • 1/2 lb thinly sliced prosciutto
  • 1/2 cup V-8 juice
  • olive oil for cooking eggs



  • place the reserved bruschetta liquid in a sauce pan
  • add the V-8
  • cook on medium-high heat until reduced by 1/2


  • place the slices of prosciutto in a thin layer on a sheet pan
  • bake in a 250 degree oven for 45  minutes or until crispy


  • spread a thin layer of ricotta on each flatbread
  • spread well drained bruschetta over ricotta
  • top with fresh mozzarella cubes
  • cover and bake at 250 degrees for 45 minutes  (you don't want to crisp the flatbread, just warm it through)


  • place one flat bread pizza on a serving plate
  • top with two over easy eggs
  • sprinkle parmesan cheese on the eggs
  • sprinkle with truffle salt or spray with white truffle oil
  • spread the reduced sauce around the plate
  • top each dish with the crisped prosciutto